SASO 369

(GS 1008)

COLD FORMED ALUMINIUM HOUSEHOLD

UTENSILS
 COLD FORMED ALUMINIUM HOUSEHOLD
UTENSILS

ICS:

Date of GSMO Board of Directors' Approval :

Date of Publication in the Official Gazette :
Date of Enforcement of this Standard :
GULF STANDARD GS 1008/1998

COLD FORMED ALUMINIUM HOUSEHOLD

UTENSILS

1- SCOPE AND FIELD OF APPLICATION

This standard is concerned with cold formed aluminium utensils for household
use but does not include pressure cookers.

2- COMPLEMENTARY REFERENCES
2.1 GS No. 1009/1998 “Methods of Test for Cold Formed Aluminium Household
Utensils”.

3- DEFINITIONS
3.1 Household aluminium utensils: A deep utensil with or without lid, made from
aluminium, formed by cold forming and used for home food preparation and
cooking purposes.
3.2 Utensil capacity: The volume of water that fills the utensil up to its top edge,
or up to the level of the lid for utensils having a lid.
3.3 Diameter of the uniform diameter utensil: The inner diameter of the utensil,
having uniform diameter, at its top level, which defines utensil capacity.
3.4 Nominal thickness: The mean thickness of the bottom of the utensil.

4- REQUIREMENTS
Cold formed aluminium household utensils shall meet the following:
4.1 General requirements
4.1.1 The body of both the utensil and the lid (if provided) shall be cold formed
either by deep drawing or spinning.
4.1.2 The utensil shall be so designed as to be easily cleaned and to prevent any
accumulation of dirt.
4.1.3 The top edge of the utensil shall not be sharp; it shall be flat, and parallel to the
external surface of the bottom of the utensil.
4.1.4 The utensil shall be of acceptable finish and appearance and shall be uniformly
formed. Its surfaces shall be clean, smooth, free from deformations, burrs and
any defects that may affect its appearance and serviceability. No defects shall
be treated by filling or patching.
4.1.5 The utensil body shall show no leakage when filled with liquid.

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4.2 Materials
4.2.1 Both the utensil body and lid (if any) shall be made from a single blank of cold
rolled aluminium sheet. The chemical composition and mechanical properties
of the sheets shall be as follows:
4.2.1.1 Chemical composition
The aluminium content shall be not less than 99.5%. For cooking utensils, the
percentages of impurities shall not exceed the values mentioned in Table (1)
and shall be such that the total content of impurities does not exceed 0.5%.
TABLE (1)
PERCENTAGES OF IMPURITIES IN ALUMINIUM
Percentage
Element (impurity)
(maximum)

Copper 0.05
Silicon 0.3
Iron 0.4
Manganese 0.05
Zinc 0.1
Lead 0.02
Arsenic 0.015
Lead + Arsenic + any other impurities 0.03

4.2.1.2 Mechanical properties

The mechanical properties of the aluminium used in manufacturing utensils
shall be in accordance with Table (2).
TABLE (2)
MECHANICAL PROPERTIES OF ALUMINIUM
State of aluminium Tensile strength Elongation
sheet %
N/mm2 L = 5.65 √A
minimum maximum minimum

Annealed 55 100 20

Tempered 100 140 5

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GULF STANDARD GS 1008/1998

Where:
L = gauge length (mm).
A = cross sectional area (mm2) of the sample.

4.3 The body of a utensil not provided with handles shall have a flange of a width
not less than 8 mm extending outward to facilitate handling of the utensil. The
height of the upper flange of the body (if provided) shall not be less than 5 mm.
4.4 The contact between the bottom and the wall of the utensil shall have a corner
of radius not less than 10 mm.
4.5 Utensil bottom
4.5.1 The external surface of the bottom of the utensil shall be flat within a tolerance
of 0.05 mm for each 100 mm of diameter.
4.5.2 The utensil whether empty or filled shall be stable and shall not overturn when
placed on a plane inclined at 10o to the horizontal.
4.6 Lid (if any)
4.6.1 It shall be made of the same material as that of the body.
4.6.2 The seating surface of lid on the edge of body of the utensil shall be such as to
ensure maximum contact area with the top of the utensil within a tolerance not
exceeding 1 mm.
4.6.3 The annular clearance between the lid rim (from inside or outside) and the
upper edge of the body shall be from 0.8 mm to 2.4 mm.
4.7 Handle (if any)
4.7.1 It shall be of such a shape and position as to provide a comfortable and easy
grip without the hand coming into contact with the surface of the utensil.
4.7.2 It shall be smooth and without any sharp edges.
4.7.3 It shall be securely fixed in its position by rivets or fasteners, made from any
aluminium alloy having aluminium content not less than 95%, which does not
react with the material of the utensil.
4.7.4 Rivets, fasteners and hinges shall prevent the accumulation of any dirt.
4.7.5 Non-metallic handles shall be reinforced with a metallic core for
fixing of the fastener. The fastening length shall not be less than 10 mm.
4.7.6 The angle of inclination of a straight-type handle to the horizontal shall be
between 20o to 30o upwards; its length shall be proportional to the utensil
diameter and it shall be so fixed that the stability of utensil on the horizontal
plane is ensured.

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4.7.7 Non-metallic handles shall be made from non-flammable materials which have
such resistance to heat conduction that the temperature of the handle will not
exceed 50oC after the lapse of at least 15 minutes from the point of boiling of
water in the utensil. The flammability period after carrying out the
flammability resistance test, shall not exceed 2 minutes.
4.7.8 The handle fitted to the utensil shall not deform or show other damage when
the utensil, containing a load equal to 3 times its water capacity, is lifted by the
handle and also after carrying out the test of strength of handle attachment.
4.7.9 Straight-type handle shall not rotate when a couple 5 N.m (= 0.5 kgf.m) is
applied from two directions perpendicular to each other.
4.8 For utensils in which pouring is a function of their use, liquid shall not creep
down the outer wall of the utensil from the pouring position, when carrying out
the spillage test.
4.9 Capacities and dimensions
4.9.1 Utensils having uniform diameter
The preferred dimensions for aluminium cooking utensils having uniform
diameter shall be in accordance with Table (3).
TABLE (3)
PREFERRED DIMENSIONS FOR ALUMINIUM COOKING UTENSILS
HAVING UNIFORM DIAMETER
External Minimum thickness
diameter (mm)
Lid (if
(mm) Bottom Wall
provided)
120 1.5 1.4 0.75
140 1.5 1.4 0.75
160 1.5 1.4 0.75
180 1.5 1.4 1
200 1.5 1.4 1
220 1.5 1.4 1
240 1.5 1.5 1
260 1.5 1.5 1
280 2 1.8 1
320 2 1.8 1
360 2 1.8 1
400 2.15 2.15 1

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GULF STANDARD GS 1008/1998

4.9.2 Utensils having non-uniform diameter

The preferred capacities and dimensions of aluminium cooking utensils having
non-uniform diameter shall be in accordance with Table (4).
TABLE (4)
PREFERRED CAPACITIES AND DIMENSIONS FOR ALUMINIUM
COOKING UTENSILS HAVING NON-UNIFORM DIAMETER

Range of capacities Minimum thickness

(litre) (mm)
Lid (if
Bottom Wall
provided
From 0.7 up to & incl. 1.1 1.5 1.4 0.75
Over 1.3 up to & incl. 1.8 1.5 1.4 0.75
Over 1.9 up to & incl. 2.5 1.5 1.4 0.75
Over 3 up to & incl. 3.5 1.5 1.5 1
Over 3.5 up to & incl. 5 1.5 1.5 1
Over 5 up to & incl. 7 1.5 1.5 1
Over 7 up to & incl. 9 1.5 1.5 1
Over 10 up to & incl. 14 1.5 1.5 1
Over 14 up to & incl. 16 2 1.8 1
Over 20 up to & incl. 25 2 1.8 1
Over 35 up to & incl. 50 2.15 2.15 1

4.10 Tolerances
4.10.1 The tolerances on diameters shall be as follows:
Up to and including 160 mm, (± 1.5) mm.
over 160 mm up to and including 250 mm, (± 2) mm.
over 250 mm up to and including 400 mm, (± 2.5) mm.
4.10.2 The tolerance on capacity shall be ± 5%.

5- LABELLING AND MARKING

Each utensil shall be legibly and indelibly marked in Arabic and/or English
with the following information:

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GULF STANDARD GS 1008/1998

5.1 Manufacturer’s name or trademark.

5.2 Country of origin.
5.3 Nominal capacity (litres).

6- PACKING
Each utensil shall be packed in such a manner as to ensure its protection from
any damage arising during handling and storage.

7- TESTING
7.1 Sampling
The consignment shall be divided into groups, each comprising 500 utensils,
and the remainder of the consignment shall be considered a group. For testing,
two utensils shall be taken at random from each group.
7.2 Methods of test
The tests shall be carried out in accordance with Gulf Standard No. 1009/1998
“Methods of Test for Cold Formed Aluminium Household Utensils”.
7.3 Tests
7.3.1 The following tests shall be carried out on each utensil:
7.3.1.1 Visual inspection.
7.3.1.2 Dimensions measurements.
7.3.1.3 Capacity measurement.
7.3.1.4 Tightness test.
7.3.2 The following tests shall be carried out on the representative sample chosen in
accordance with 7.1:
7.3.2.1 Visual inspection.
7.3.2.2 Dimensions measurements.
7.3.2.3 Capacity measurement.
7.3.2.4 Tightness test.
7.3.2.5 Spillage test (for utensils where pouring is a function of their use).
7.3.2.6 Stability test (for utensils having a straight handle).
7.3.2.7 Thermal insulation test for non-metallic handles.
7.3.2.8 Heat resistance test for non-metallic handles.
7.3.2.9 Non-flammability test for non-metallic handles.

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7.3.2.10 Handle strength test.

7.3.2.11 Handle attachment strength test.
7.3.2.12 Test of rotation of handle parts.
7.3.2.13 Chemical tests.

8- CRITERIA OF TECHNICAL CONFORMITY

8.1 Each consignment of utensils shall be accompanied with a certificate indicating
the compliance of all the utensils in the consignment with the requirements of
this standard. This certificate shall include the results of chemical analysis of
aluminium used in their manufacture.
8.2 The group shall be considered complying with all the requirements of this
standard if the withdrawn samples pass all tests.
8.3 In case one or more of the sample utensils fail to pass any one of the tests, a
second sample double the number of units of the first one, shall be withdrawn
from the same group and subjected to all tests. The consignment shall be
considered complying with the requirements of this standard when all the
utensils of the second sample pass the re-tests, otherwise the group shall be
considered non-complying.